You can diversify a common vegetable stew, add chickpeas and sweet potatoes to it, and serve this stew well with couscous.

Summary

Ingredients

• Canned chickpeas (washed and drained) – 1 glass
• Zucchini (cut into slices) – 1 pc.
• Couscous – 1 glass
• Medium-sized onions (finely chopped) – 1 pc.
• Sweet potato (peeled and cut into pieces of 2 cm) – 450 g
• Extra virgin olive oil – 2 teaspoon.
• Garlic (chopped through a press) – 3 cloves
• Curry powder – 1 1/2 teaspoon
• Ground cumin – 1 1/2 teaspoon.
• Ground allspice – 1/4 teaspoon
• Canned tomatoes without skin (chopped) – 400 g
• Chicken broth – 400 g
• Fresh mint leaves (chopped) – 2 tbsp

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Instructions

1. Heat olive oil in a large skillet over medium heat. Pour the onion into a preheated pan and cook, stirring occasionally, until golden brown, 8-10 minutes. Place the garlic in a skillet, add curry powder, cumin and allspice, cook, stirring occasionally, for about 30 seconds.
2. Put chopped tomatoes, chickpeas and sweet potatoes into a frying pan, pour broth over. Bring the mixture to a boil over medium-high heat, then reduce the heat, cover the pan with a lid and cook for about 10 minutes. Then add the zucchini and cook the vegetable stew with the lid closed for another 10 minutes, until the vegetables are soft.
3. In the meantime, prepare the couscous according to the instructions on the package.
4. Add chopped mint leaves to the stew and serve the vegetable stew with couscous.

Enjoy your meal!